Meal Details
1. Chipotle lentil quinoa stuffed peppers (dairy-free)
655 cals, 23p, 57c, 29f (per meal)
1/2 cup (120g)
4 large (656g)
1 cup (192g)
1 cup (170g)
2 tsp (4g)
4 dash (1g)
2 avocado(s) (402g)
4 cup(s) (948mL)
1 tsp (5mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425ºF (220ºC). Rub the cut sides of peppers with oil. Place peppers cut sides down on a baking sheet. Roast in the oven for 15-18 minutes until softened.
2
Meanwhile, add lentils, quinoa, water, cumin, and some salt to a medium saucepan over medium-high heat. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, about 18-24 minutes.
3
Mix chipotle powder and vegan mayonnaise in a small bowl.
4
Transfer lentil and quinoa mixture into the roasted pepper. Top with the avocado and chipotle crema. Serve.
2. Tomato cucumber salad
140 cals, 3p, 15c, 6f (per meal)
1 medium whole (2-3/5" dia) (123g)
1/2 cucumber (8-1/4") (151g)
1/2 small (35g)
2 tbsp (30mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.